Mung Bean Sprout Spring Rolls

You can make the rolls up to 2 hours ahead of time. Simply refrigerate them with a damp cloth to keep them from drying out.

Serves 6 (serving size: 1 roll and 2 tbsp dipping sauce) 

Ingredients

• ¼ cup soy sauce
• 1 tbsp rice vinegar
• 1 tsp freshly grated ginger
• 1 tsp minced garlic
• 2 tsp water
• 1 tsp sesame oil
• 1 tsp honey
• 6 rice paper wraps
• 2 cups organic mung bean sprouts
• ½ cup cooked and cooled vermicelli noodles (optional)
• ½ cup shredded carrots
• ½ cup fresh cilantro leaves
• ½ cup fresh mint leaves
• ½ English cucumber, julienned
• 1 large avocado, sliced thinly

Directions

1. Combine soy sauce, vinegar, ginger, garlic, water, oil, and honey in a small bowl; stir with a whisk. Set aside.
2. Fill a large shallow dish with warm water. Dip 1 rice paper wrap into water for 10-15 seconds or until soft.
3. Carefully place softened rice paper onto a flat surface. Top with about ⅓ cup sprouts, 2 tbsp noodles (if using), 2 tbsp carrots, 1 tbsp cilantro, 1 tbsp mint, 1 tbsp cucumber, and 2 slices avocado. Fold in sides of rice paper and roll up tightly. 
4. Repeat steps 2 and 3 with remaining 5 rice paper wraps. Serve with dipping sauce